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Categories:Viewed: 96 - Published at: 3 years ago
Ingredients
- 1 1/2 cups milk, 1%
- 4 large eggs
- 3/4 cup maple syrup
- 3/4 cup pumpkin puree (canned) puree, plain
- 1 teaspoon cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1/4 teaspoon salt
- 3 tablespoons whipped cream
- 1/4 cup walnuts chopped, tossed with 2 teaspoons of honey, toasted in the oven under 350 F for about 20 minutes
Method
- Preheat oven to 325F.
- Put a kettle of water on to heat for the water bath.
- Line a roasting pan with a folded kitchen towel.
- Heat milk over low heat in a small saucepan until barely steaming but not boiling.
- Whisk eggs and syrup in a large bowl until smooth.
- Gently whisk in the warm milk (a little bit at a time so the eggs don't cook).
- Whisk in pumpkin puree, cinnamon, nutmeg and salt until blended.
- Divide the mixture among six 6-ounce ( 3/4 cup) custard cups.
- Skim foam from the surface.
- Arrange custard cups in the prepared roasting pan.
- Pour enough boiling water into the pan to come halfway up the sides of the custard cups.
- Put the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes.
- Transfer custards to a wire rack and let cool for 45 minutes.
- Cover and refrigerate for at least 1 hour, or until chilled.
- For serving, top each custard with a dollop of whipped cream and a sprinkling of toasted honey glazed walnuts.
